NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

0.5 cup Non-fat Greek yogurt

0.5 medium Potato

1 medium Carrot

0.5 medium Yellow onion

1 clove Garlic

0.5 medium Cucumber

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Scrub the potato and carrot, then dice them into small half-inch cubes for even cooking.

• 2

  Finely chop the yellow onion and mince the garlic clove.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat.

• 4

  Add the diced potato, carrot, and onion to the skillet, seasoning with half of the sea salt and black pepper.

• 5

  Sauté the vegetables for 10 to 12 minutes, stirring occasionally, until the potatoes are tender and golden brown.

• 6

  Stir in the minced garlic and cook for an additional minute until fragrant.

• 7

  Create four small wells in the vegetable hash and crack one egg into each opening.

• 8

  Cover the skillet with a lid and cook for 3 to 5 minutes until the egg whites are set but the yolks remain runny.

• 9

  While the eggs are cooking, finely dice the cucumber and stir it into the Greek yogurt along with the remaining salt and pepper.

• 10

  Slide the hash onto plates and serve immediately with a generous dollop of the chilled cucumber yogurt.